Instructions
HOW TO MAKE RASPBERRY COCONUT MAGIC BARS, IF YOU LIKED IT SAY HELLO
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter 1 stick – melted
- 2 tbsp sugar
- 3 cups coconut sweetened, flaked
- 14 oz sweetened condensed milk 1 can
- 1 cup seedless raspberry preserves or the flavor of your choice
- 1/2 cup pecans chopped
- 1/2 cup semisweet chocolate chips
- 1/3 cup white baking chips
- 1 tsp shortening
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Preheat oven to 350 degrees.
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Combine the graham cracker crumbs, butter, and sugar in a small bowl.
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Press into a lightly greased 9×13 baking dish.
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Sprinkle the coconut over the crust and drizzle the sweetened condensed milk over the top.
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Bake for 20-25 minutes or until coconut is lightly browned.
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Let cool completely.
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Spread the preserves over the cooled coconut crust and sprinkle with pecans.
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Melt the chocolate chips in the microwave and stir until nice and smooth. Drizzle over pecans.
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Melt the white chips in the microwave and add shortening. Stir until nice and smooth. Drizzle over the top.
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Let chocolate firm up in the fridge or on the counter and cut into bars.
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Makes 36 bars.
Ingredients
- 1 2/3 cups graham cracker crumbs
- 1/2 cup butter 1 stick - melted
- 2 tbsp sugar
- 3 cups coconut sweetened, flaked
- 14 oz sweetened condensed milk 1 can
- 1 cup seedless raspberry preserves or the flavor of your choice
- 1/2 cup pecans chopped
- 1/2 cup semisweet chocolate chips
- 1/3 cup white baking chips
- 1 tsp shortening